Quick & Easy

Curried lamb puffs with cucumber raita

These delicious spiced lamb puffs are the perfect starter course.
curried lamb puffs with cucumber raita
32 Item
1H 10M


Cucumber raita


1.Heat oil in large frying pan, add onion, ginger, garlic and curry powder; cook, stirring, until onion softens. Add lamb; cook, stirring, until browned. Add coconut cream and the water; bring to the boil, add pumpkin. Simmer, uncovered, about 15 minutes or until pumpkin is tender and liquid is almost evaporated. Remove from heat; stir in peas and coriander, season to taste. Cool.
2.Meanwhile, make cucumber raita. Squeeze excess liquid from cucumber; combine in medium bowl with remaining ingredients, season to taste.
3.Preheat oven to 200°C/400°F.
4.Roll both sheets of puff pastry on floured surface to 30cm (12 inch) square. Trim edges. Cut each pastry sheet into 16 squares. Drop rounded teaspoons of lamb mixture onto each pastry square. Brush edges of pastry with egg; fold pastry diagonally over filling to make a triangle; press edges with fork to seal. Repeat with remaining pastry and lamb mixture.
5.Place triangles on baking (parchment) paper-lined oven trays. Bake about 15 minutes or until puffs are browned lightly.
6.Serve puffs with cucumber raita.

We used jap pumpkin in this recipe, but any type will do. Curry puffs can be made a month ahead; open freeze on trays then transfer to an airtight container or plastic bag. Cook from frozen as above.


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